Badnekai Gojju (Eggplant Curry)

This is one of MY faavourite curry! Its eaten with Chappatis(Flat Bread) or Jowar Roti(India Soghrum Flat Bread). This dish originates from Dharwad, Karnataka. I would love to share this recipe with you all!!

Ingredients
For the Paste
                                                                    
1 kg  Rosa Bianca Eggplant
4 Cloves Garlic
1 Tomato Diced
2 Tbsp Fresh Grated Coconut
1 Tbsp Sambhar Powder / Curry Powder
1 Medium Onion Diced
1 Green Chilli
1/2 Tsp  Salt
Fresh Coriander Leaves

Blend all the above ingredients into a fine paste.










Ingredients
to cook the eggplant

2 tbsp Oil
Half tsp Asofetida
4-5 tbsp Paste blended
Salt to taste
1 Cup Water
Coriander leaves for Garnish

1. Begin to cut the eggplant from the bottom through the centre stopping when you reach half way through the eggplant.

2. Heat the oil in a pressure cooker/ heavy bottomed pan, add asofetida, blended paste and cook until the smell of rawness diappears.

3. Add eggplant into the paste and mix it well cook it for about 2-3 minutes and add water stir it well without breaking the eggplant.

                                                                                            Indian Soghrum Flat Bread
                                                                                    

                                                                                 
4. Pressure cook it for approximately 15 minutes.

Garnish it with coriander leaves and serve it hot with chapatis / roti.